1 celeriac, the size of a large fist, about 5 ounces1 large Granny Smith appleBowl of water with 1/4 cup white vinegar added

Method

Slice off gnarled and leafy ends of celeriac and discard. Peel celeriac, then cut into matchsticks. Add to aciduated water to prevent browning. Peel and core apple, then cut into dice, adding it to the water with the celeriac. Set aside.

For me the season for eating an apple-celeriac salad (in all forms possible) begins with the first apples in autumn and ends with the last ones we bring out from the basement in May. Your vinaigrette sounds delicious!

I live in hope that I will be brave enough to cook with the beastly looking celeriac but am still waiting for the moment I am inspired by a recipe and I see a nice celeriac - your photos of the lovely matchstick cross hatching would definitely inspire if I could just find a nice celeriac

Susan, I've heard great things about celeriac but never cooked with it before. Thanks for the delicious recipe.I've been away from blogging for a while while I visited India and hadn't seen your new look-- it's very, very classy.

Beauty and the beast, indeed! A terrific observation, Susan. Your Walnut Shallot Vinaigrette appeals to me so much. I might have to substitute the oil with macadamia oil since that is what I have in my pantry.

Susan, lovie ~ While it is a little chilly for this salad just now, it is indeed possible to make it when the starch-heavy veggies get too much to take. I am in love with the dressing - a great use for that walnut oil, which really can't sit around for too long before going rancid. This salad looks both refreshing and deep in flavour.

So perfect, I love salads with apples and celery. Your picture are very apetizing. BTW, I am hosting a ONE DISH MEAL EVENT, I would love for you to participate. The details are in my site. Looking forward to an entry from you.

Thanks, Lydia. It *is* underused. Most cooks probably don’t know what to do w/ it. It’s also not that available that it becomes better known.--Asha – Thanks. Tastes and smells like strong celery, but has a texture like jicama. It’s quite good.--Ricki – Thanks. You don’t see many recipes for it that aren’t for boiling it into mush.--Thanks, Ann. It’s full of crunch.--Lori Lynn – Thanks!--Thank you, Simona. Glad you like it.--Evelin – Thank you. I’d love to have a basement someday where I can store my own apples through the cool season.--Thanks, Jeena. I’ll probably go through the phase as long as I can find them in the market, on occasion at best.--Farida – Thank you. Apples and celery are a common combo in European dining. --Suganya – Almond oil is very delicate. And thanks! I made some more vinaigrette for a romaine and pepper salad. It works w/ all kinds of greens.--Courtney – Thanks. Except for onions and carrots, the U.S. isn’t that fond of root vegetables, not like Europe is.--Sra – There are some vague textural similarities with pineapple and celeriac, but I think my photo errs on the side of flattery for the old witch. : D--Thank, Cynthia. Good to see you.--Thank you, Sunshine Mom! Many people haven’t heard of it.--Johanna – Thanks. If you wait to find a “nice” celeriac, you will wait forever. As long as it is a small one, it is easy enough to lop the gnarls off and peel its skin. It’s a quick and easy transformation. --Thank you, Wendy. It turns into a swan.--Dhanngit – Thanks. It is a snappy little dressing.--Thank you, Vaishali. It’s very good to see you. --Giz – Welcome! Yes, celeriac is weird but wonderful.--Thanks, Susan. An extreme makeover. : D--Dragon – Scary for Halloween, yes, but easy enough to tame. The dressing is good on even the prettiest greens.: )--Lucy – I have a clutch of those spoons in different colors, purchased years ago.

Celeriac would become more of a favorite w/ me if it wasn’t so hard to come by. --Thanks, dear Wiffy!--Joanna – Thanks. Hold the mayo!--Thank you, Nora. Macadamian nut oil sounds lovely, but I do not have any…yet. : )--Rosa – Thanks. Yes, there is great, though unconventional, beauty in celeriac. Not everyone would recognize it, but I’m glad you do.--Shaun – Our eating habits are governed by mood and whim probably more than season around here. We eat salad, soup and ice cream all year long. In keeping w/ cool climes, this dressing would work with tiny boiled potatoes or beets. All of my nut oils are refrigerated; I don’t use them enough, yet do not want to risk spoilage. They are very pricey.--Jyothsna – It’s one of my favorite aspects of blogging, too. So, then celeriac is not new to you? : D--Hi, Archana. Thank you. I hope to be able to participate in your event. I am a big fan of one-dish cooking.

Apologies for my belated answer to your excellent gumbo question... The short answer is, that file gumbo and okra gumbo are often fixed as separate dishes because both file and okra have thickening properties, and both together would become really really thick... (especially if you want to use lots of roux like we do :-) Some people do, though, fix okra gumbo and serve file on the side at the table for flavoring. Your question is such an awesome one that I'd like to use it as the basis for a post - would you mind if I referenced you?

Thank you, as always, for your inspiring posts - and your thought-provoking comments on my blog! Both are greatly appreciated!

Mmmm, celeriac - looks like a Star Wars villian and tastes like heaven. I love the flavours in this salad! Over at Chez CookSister, we are on a bit of a celeriac remoulade binge at the moment - can't get enough of the stuff!

I cook and bake in that cute little galley kitchen up there. It's not as tidy as it used to be, and the walls are a deep tagine red now, but it's a cozy, homey space where you are always welcome to drop in. You can reach me at thewellseasonedcook AT yahoo DOT com. I'd be delighted to hear from you.